Directions

Beat the egg yolks, icing sugar and limoncello over warm water until light. Cool.

Slowly beat the mascarpone or cream cheese. Beat into the egg yolk mixture. Whip the cream, gradually adding the vanilla. Fold into the egg yolk mixture.

Cut the sponge into fingers (or use packet sponge fingers). Dip the fingers into the orange juice to just moisten. Place a layer of fingers on the base of a large bowl. Spoon the cheese mixture over. Cover with more fingers. Repeat the layers. Garnish the top with lemon slices just before serving.

From the farm

From the sea

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